Posted 13 May 2004 - 12:25 PM
In Italy a few weeks ago, we twice had delicious stinco al forno (once pork, once veal). These were whole shanks that had been roasted very slowly (many hours, they said at one place), apparently without moisture. I was shocked at how tender they were, and wanted to try to replicate it at home, but all I could find this week were sectioned beef shanks (cut as though for osso buco). Since you mentioned shanks in the pressure-cooker topic, I thought I'd ask you: should I bother trying to roast these, or should I braise them?
Posted 15 May 2004 - 12:27 AM